Go Back
–+ servings
Chicken Pot Pie Stew

Chicken Pot Pie Stew

If you want to enjoy the hearty flavor of chicken pot pie while minding calories, this recipe has you covered! The stew is full of high-protein chicken breast and veggies and cooks up in less than 30 minutes. Served alongside gluten-free crackers for a pot pie crust flavor!
Print Recipe Pin Recipe
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Course: dinner, Lunch, Main Dish
Cuisine: American
Diet: Gluten Free
Keyword: dinner, high protein, lunch, soup, stew
Servings: 4 meals
Calories: 448kcal
Author: Meal Prep on Fleek

Ingredients

  • 4 tablespoon unsalted butter
  • 1 cup chopped celery
  • 1 cup peeled/chopped carrots
  • 2 teaspoon poultry seasoning
  • 3 tablespoon gluten-free all- purpose flour
  • 2 cups chicken stock
  • 8 oz. cooked/chopped chicken breast
  • ½ cup frozen peas
  • ½ cup 2% milk
  • Sea salt and pepper to taste

For Serving

  • 50 simple mills gluten-free sea salt crackers

Instructions

  • Heat 1 tablespoon of butter over medium heat in a Dutch oven. Add celery and carrots. Cook covered for 8 minutes stirring occasionally.
  • Melt remaining butter in a pot and whisk in gluten-free flour. Cook 30 seconds.
  • Add chicken stock to pot and stir, scraping up browned bits on the bottom of the pot. Reduce heat to medium-low and stir in chicken and poultry seasoning. Bring it to a simmer. Simmer for 5 minutes.
  • Add milk and peas and stir until thoroughly combined and thickened. Cook 5 minutes longer. Season with sea salt and pepper to taste.
  • Divide chicken stew between large compartments of 4 teal MPOF containers. Add 12-13 crackers to each small compartment.

Video

Nutrition

Calories: 448kcal | Carbohydrates: 38g | Protein: 24g | Fat: 21g | Fiber: 3g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!